The lemon Chicken part of this dish recipe is one of Ina Garten’s. However she used skin-on boneless Chicken breasts in her recipe (baked them skin side up). I substituted boneless and skinless breasts as my wife does not like the skin
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Ingredients
Chicken
- 1/4 C Olive Oil
- 9 Garlic Cloves finely minced
- 1/3 C White wine
- 2 Lemons Zest
- 2 Lemons Juice
- 1.5 tsp Dried Oregano
- 1 tsp Fresh Thyme minced
- Salt and Pepper
- 4 Chicken Breasts
- 1 Lemon cut into 8 wedges
Risotto
- 30 oz Chicken Stock
- 1.5 C Calrose Rice
- 2 Tb Lemon Juice
- 1 Onion diced
- 1/2 C Parmesan Cheese grated
Ingredients
Chicken
Risotto
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Instructions
Chicken
- Pre-heat the Oven to 400 degrees
- Place the Olive Oil in a small sauce pan and warm on Medium-low heat. Add the Garlic and cook for 1 minute (do not brown) then remove from heat
- Mix in the White Wine, Zest from 2 Lemons and the juice from those 2 Lemons along with the Oregano and Thyme and 1 tsp of Salt. Pour that mixture into a 9 x 12 baking dish
- Lay the Chicken breasts on top of the sauce and tuck the lemon wedges in with them. Liberally sprinkle with fresh ground Black Pepper and Salt
- Place the Chicken in the oven for 35 minutes. After the Chicken is done cooking remove from the oven and cover tightly with some aluminum foil and allow to rest for 10 minutes.
Risotto
- 8 minutes after putting the Chicken in the Oven place the Chicken Broth, Calrose Rice, Diced Onion and lemon Juice in a sauce pan. Stir well and bring to a boil (about 3 minutes).
- When it begins to boil lower the heat (I turn my electric stove down to 3) and cover. Allow to cook for 18 minutes.
- Remove the cover, stir well and allow to cook for 3 more minutes then stir in the Parmesan Cheese
Plating
- Place a mound of the rice on a plate. Put one of the Chicken Breasts on top of the rice and ladle the pan juices from the Chicken over the top. Garnish with some chopped Parsley
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